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Tomme d'Accous

Ewe's milk cheeses have been produced in the Pyrénées for centuries, bur goat's milk cheeses like the Tomme d'Accous are rare. The curd of the goat's milk is wrapped in a cloth, drained, and lightly pressed to discard the whey. This ensures the cheese will keep for longer. The ripened cheese is large, heavy, and solid, with a firm white, dry and compact pâte that occasionally splits. The flavour of the Tomme d'Accous is very rich.